Barossa Chicken with Quince Glaze
Succulent roast chicken marylands basted in a rich, tangy Barossa quince glaze until deeply golden, sticky, and glossy.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Baking tray
- •Small saucepan
- •Whisk
- •Basting brush
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 26 g
- carbs
- 24 g
- fibre
- 1 g
- protein
- 38 g
- calories
- 480 kcal
Instructions
- 1
Preheat your oven to 200 degrees C (180 degrees C fan-forced).
- 2
Pat the chicken dry with paper towels and place skin-side up on a baking tray lined with baking paper.
- 3
Rub the chicken skin with olive oil and season evenly with sea salt and cracked black pepper.
- 4
Roast in the oven for 20 minutes until the skin begins to turn light golden.
- 5
Combine the chopped quince paste, chicken stock, apple cider vinegar, Dijon mustard, minced garlic, and rosemary in a small saucepan.
- 6
Heat gently over medium-low heat, whisking constantly until the quince paste melts into a smooth, glossy sauce.
- 7
Remove the chicken from the oven and brush generously with half of the warm quince glaze.
- 8
Return the chicken to the oven and bake for another 15 minutes.
- 9
Brush with the remaining glaze and roast for a final 10 minutes until the skin is deep sticky-bronze and juices run clear.
- 10
Rest the chicken for 5 minutes before serving with the tray juices spooned over the top.
Chef's tips
Whisk the glaze gently over low heat so the quince paste dissolves smoothly without catching on the bottom of the pan. If the glaze cools and sets before you finish roasting, warm it over low heat for a minute to make it spreadable again.
Ingredient substitutions
- Barossa quince paste → Membrillo (Spanish quince paste) or spiced plum jam
- chicken marylands → Bone-in, skin-on chicken thigh cutlets
- apple cider vinegar → Verjuice (unfermented grape juice) or fresh lemon juice
Storage
Store leftover chicken and sauce in an airtight container in the fridge for up to 3 days.
Reheating
Reheat chicken on a lined baking tray in an oven preheated to 175 degrees C for 12 to 15 minutes until heated through.
Common mistakes to avoid
- •Glazing the chicken at the very start of baking, which will burn the natural fruit sugars before the meat cooks through.
- •Leaving large lumps of unmelted quince paste in the glaze rather than whisking it completely smooth.
Serving suggestions
Cooked Barossa Chicken with Quince Glaze?
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